LIBBY'S® Famous Pumpkin Pie
I will usually try a recipe once the way it’s written and then next time, change it up according to my taste, texture or expectations. However, Libby’s has perfected the pumpkin pie recipe and I make it exactly as the recipe calls every time. Occasionally I will use substitute the cinnamon, ginger and cloves with 1 ¾ teaspoons of pumpkin pie spice.
Prep: 15 min
Cooking: 55 min
Level: Easy
Cooling: 2 hours
Yields: 8 servings
This is the traditional holiday pumpkin pie. This classic recipe has
been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and
even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.
Ingredients
·
¾ C granulated sugar
·
1 teaspoon ground cinnamon
·
½ teaspoon salt
·
½ teaspoon ground ginger
·
¼ teaspoon ground cloves
·
2 large eggs
·
1 can (15oz) Libby’s 100% Pure Pumpkin
·
1 can (12 fl oz) evaporated milk
·
1 unbaked 9-inch (4 cup volume) deep dish pie
shell
Directions
MIX sugar, cinnamon, salt,
ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and
sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
I like to
eat my pumpkin pie with cold Cool Whip on top.
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